I've never made whole wheat matzo balls, but I would think the same rules apply. The less you handle them, and the less compactly they are formed, the fluffier they come out. I've also seen some recipes that include a little bit of club soda to lighten them up. I happen to prefer mine pretty dense, so I really shape them!!

I separate the eggs and beat the egg whites separately until stiff but not dry. Mix the yolks with the rest of the ingredients and then fold that mixture into the egg whites. Chill for at least 30 minutes, shape carefully so as not to deflate too much, and then chill formed balls on waxed paper for another few minutes while water boils, then par cook as usual.

The recipe that I used with the lightest results required me to separate the egg yolks and whites, beat the whites to a soft peak and then fold them back into the matzoh mix with the yolks and anything else you were adding. It was very clear that beating the whites did not require you to actually change the quantities of anything, but that it directly affected the amount of air in each matzoh ball. The results are heavenly if you can try it. Just stick to your basic recipe and add this extra step. No need to add any baking soda unless you are already using it (we don't use baking soda at all).

Another alternative, given to me by an old Jewish lady many years ago, was to use club soda instead of any water.

I'm making them with whole wheat matzo meal for the first time - I can't find my recipe so I'm trying the one on the box...instead of 1/2 cup seltzer though I used 1/4 chicken soup and 1/4 cup seltzer. And I added 1/2 tsp. baking powder which I've never done before...we'll see...

Ok made them...I don't like them...my mom's were like lead weights and these are way too fluffy...is it the baking powder that did it? It was 1 cup matzo meal to 4 eggs, 2tb. oil, 1/2 cup liquid, 1/2 tsp. baking powder.